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Peas, Beans, Spinach and Sweetcorn Korma

This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.
  • 3-4serves
  • 10mins prep
  • 15mins cook
Peas, Beans, Spinach and Sweetcorn Korma
This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.
Made with
Delicate Korma Curry

Delicate Korma Curry

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Ingredients

  • 1 pack of The Spice Tailor Delicate Korma Curry 
  • 1 tsp vegetable oil 
  • 1/2 cup each frozen green peas and tinned sweetcorn (drained and washed) 
  • Handful of french beans, topped and tailed and finely sliced 
  • Good handful of baby spinach 
  • 2 tbsp single cream or a good splash of whole milk (then reduce the curry until it is creamy again).
  • Good grinding of black pepper 
  • Small handful of fresh coriander or other soft herbs

Method

  1. Heat the oil in a small-medium sized saucepan. 
  2. Add the sliced beans and sauté for 2-3 minutes or until just softening. 
  3. Add the peas and corn and sauté for another minute. 
  4. Add both the base and main sauces from the two sauce pouches along with the spinach. Keep the whole spices for another time.
  5. Bring to a simmer add the herbs, black pepper and cream. Taste, adjust seasoning if necessary and serve.

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